Greek
Members
Greek
Pan-Seared Salmon with olive and caper
Weeknight-friendly Salmon Ragu with the olive and caper we come back to again and again. Big...
Greek · Breakfast
Herby Prawn Shakshuka with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper bake, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the feta and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Herby Cod Grain Bowl with olive and caper
Weeknight-friendly Cod Grain Bowl with the olive and caper we come back to again and again. Big...
Greek
Greek
Pan-Seared Chicken Breast with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper sear, and a finish of...
Greek
Members
Greek
Lemon and oregano Mushroom Traybake
The kind of Greek plate you make on repeat. lemon and oregano, a proper char, and a finish of...